CAPE FLAVOUR 

 

Meander through the winelands with well known food writer, Myrna Robins, who has drawn many enticing threads together in her latest book CAPE FLAVOR. Wine, great estates, divine food and heavenly scenery meld into one glorious tapestry in this enchanting journey of discovery. 

 

Book in hand explore... 

Showcook has chosen to highlight two delightful areas from Cape Flavour, Robertson and the Swartland. Robertson's beguiling valley, with champagne air, delicious wines and great stud farms, includes charming McGregor set between rolling hills. Myrna Robins writes, "McGregor's claim to fame is as the best preserved example of a mid-19th century townscape. A meander along lanes boasting thatched cottages, apricot orchards presents enchanting Cape vernacular architecture in a setting of timeless tranquillity."

The N7 begins its journey north to Namibia. "For part of the way, the cold Atlantic gleams on the left, while the misty peaks of Groot Drakenstein are a constant mauve smudge on the distant right before the road dips to Malmesbury" this explains Myrna is the start of the Swartland Wine Route. "Northeast of Malmesbury is the Kasteelburg - a lone mountain and fynbos (indigenous vegetation) paradise - marks the way to the Riebeek valley. Here a vast plain of rare beauty awaits the traveller, a panorama of vineyards and orchards, wheat fields and olive groves that unfolds during the winding descent from the pass."  

Heat a little oil, add the onion and garlic and cook gently until the onion has softened but not coloured. Add the coriander and flour and stir well. Stir in the apricots and wine, and bring to simmering point. Add the stock and return to a simmer. Cook slowly for about 15 minutes. Add the sugar, salt and pepper to taste, then season generously with paprika. Cool the soup before pureeing in batches. Cool, then chill until ready to serve. Stir in a little sour cream. Serve the soup in chilled bowls, adding a little more sour cream to each serving and topping with chopped chives.

Serves 4

MARGIE'S TOMATO AND BRINJAL TART

Margie and Barry Phillips run McGregor Country Cottages, a collection of rustic thatched self-catering cottages, several of which are national monuments. Margie often caters for groups, and this is a favourite lunch dish. Tomatoes are a popular cash crop in the Robertson/McGregor area, while brinjals (aubergines or eggplant) are grown in many a back garden. Quantities of the filling will vary according to the diameter and depth of your baking pan or pie plate.

Preheat the oven to 190°C.
First make the pastry. Place the flour in a large bowl and rub in the butter with your fingertips until the mixture resembles fine crumbs. Add the cheese, some parsley and season lightly. Chill the dough for about an hour before pressing it into a tart pan or pie plate. Brush the base of the pastry with a little egg white, then prick the base. Bake blind for about 15 minutes, and leave to cool.  Reduce the oven temperature to 180°C.
To make the filling, rinse the brinjal slices and pat them dry. Brush the slices with olive oil and grill under a preheated grill, turning once, until they start to soften.  Layer the brinjal slices in the tart case, then sprinkle with cheese and season with garlic, pepper and a little bail. Follow with a layer of tomato slices, then repeat the layers until these ingredients are used up. Whip the cream and eggs together, pour carefully over the filling and bake the tart for about 20 minutes, or until set and golden.

Makes 1 x 28 cm tart

SUE LONG'S PIZZAS

Sue Long is a food consultant and teacher who is the brain behind the Cape Fruit Vinegar Factory. Not only is the Swartland a good place to transform flour into pizza bases, but Sue's wonderful fruit dressings add the finishing touch to cheesy toppings, cutting the richness while adding flavour. This is her tried-and-tested recipe, which makes three pizza bases.

First make the bases. Sift the flours and salt into a bowl. Sprinkle in the dried herbs, if using. Heat the milk to blood temperature, mix in the sugar, sprinkle the yeast on top and leave to prove until frothy. Stir in the olive oil. Gradually add the yeast mixture to the flours. Knead by hand or with an electric mixer until the dough is no longer sticky. Add a little extra flour, if necessary. Place the dough in an oiled bowl, brush the surface with oil and cover with plastic wrap. Place in a warm spot to rise until doubled in bulk. Preheat the oven to 220°C. Punch down and divide the dough into 3. Roll out each piece of dough and place on an oiled ovenproof pizza plate. Add the toppings of your choice, starting with a tomato sauce and finishing with cheese and herbs.
Bake for 15 minutes. Sprinkle generously with pineapple or lime fruit vinegar and serve hot.

Makes 3 pizzas.

VANILLA AND YOGHURT PANNA COTTA WITH QUINCES

This satiny smooth delight is the creation of Karen Nilsson, restaurateur-chef of The Burgundy Snail in Riebeek West. Although poached quinces make the ideal partner, other seasonal fruits can be substituted. Karen suggests pears poached in red wine, strawberries macerated in sparkling wine, or fresh pineapple tossed in a cherry-based liqueur.

 

Preheat the oven to 150°C. To poach the quinces, combine the water, sugar and spices in a heavy-based ovenproof saucepan, bring to the boil, then reduce the heat until the syrup is simmering. Peel and halve the quinces, leaving the cores and seeds intact. Place the quinces and lemon slices in the simmering liquid, cover with greaseproof paper and a tight-fitting lid. Transfer the saucepan to the oven and poach for 4-5 hours, until the quinces are tender and deep pink. Remove the lemon slices. If you do not need them immediately transfer the quinces to sterilized jars and seal. They will keep for at least 3 months.
To make the panna cotta, combine the cream and vanilla sugar in a small pan. Bring just to the boil, then remove from stove and place in a bowl of ice cubes. Stir in the dissolved gelatine mixture. Set aside stirring occasionally, until the mixture thickens and cools. Stir in the yoghurt. Divide among 10 small moulds and refrigerate until set, at least 4 hours.
When ready to serve, unmould the panna cotta on to a flat dessert plate. Top with wedges of cored and seeded quince. Drizzle around some quince syrup.

Serves 8-10

All food photography by Neil Corder/Struik Image Library
Stylist Abigail Donnelly